We are looking for a professional PM saute cook to prepare food to the chef’s specifications, set up line stations for dinner service, inside expedite/cook for mid-week services, and plate/cook with designated inside expediter/chef for weekend services. Line cook duties will consist of assisting the executive and sous chef with their daily tasks and maintaining their station. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities

• Be on time and prepared for daily work

• Set up and stocking stations with all necessary supplies and equipment

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

• Cook menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive or sous chef’s instructions

• Clean up station and take care of leftover food

• Clean equipment, work area and tools

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Skills

• Proven cooking experience, including experience as a saute, restaurant or prep cook

• Excellent understanding of various cooking methods, ingredients, equipment and procedures

• Accuracy and speed in executing assigned tasks

• Familiar with industry’s best practices

• Willing and able to communicate in order to solve both easy and complex tasks

• Able and willing to ask questions when lacking necessary knowledge to complete tasks as needed

Other

Seasonal: Date Hired to Late May/Early June (with rehiring opportunity in Fall)

Work Remotely: No

Employee must have reliable transportation.

Initial interview to be conducted in person.

Applicant must have at least two (2) professional references available on request.